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Eggplant, a staple in Mediterranean and Italian cuisine, has long captivated the taste buds of food lovers around the world. Its versatility and unique texture make it a perfect canvas for a variety of flavors, whether grilled, roasted, or baked. Among the many dishes that showcase this wonderful vegetable, Mini Eggplant Rollatini Stacks stand out as a delightful, healthy, and visually appealing option. This recipe not only highlights the rich taste of eggplant but also offers a beautiful presentation that is sure to impress at any gathering.

Mini Eggplant Rollatini Stacks

Discover the deliciousness of Mini Eggplant Rollatini Stacks, a Mediterranean-inspired dish that not only delights the taste buds but also offers a beautiful presentation. Layered with creamy cheeses and fresh spinach, this recipe highlights the versatility of eggplant while providing a nutritious and satisfying alternative to traditional pasta dishes. Perfect for gatherings or as a light meal, these stacks are a flavorful treat everyone will love. Enjoy the health benefits and rich flavors in this easy-to-make recipe!
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Ingredients
  

2 medium-sized eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 egg, beaten

2 cups marinara sauce

Fresh basil leaves, for garnish

Olive oil, for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Eggplants: Carefully slice the eggplants lengthwise into 1/4-inch thick slices. Arrange the slices in a single layer on a baking sheet, sprinkle them generously with salt, and allow them to sit for about 15 minutes. This process helps to draw out excess moisture. Afterward, rinse the slices under cold water and pat them dry with a paper towel.

      Roast the Eggplants: Drizzle a small amount of olive oil over the eggplant slices. Roast them in the preheated oven for approximately 15 minutes, flipping them halfway through, until the slices are tender and lightly golden. Remove from the oven and set aside to cool slightly.

        Make the Filling: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, chopped spinach, minced garlic, dried oregano, salt, black pepper, and beaten egg. Stir everything together until the mixture is well blended and creamy.

          Assemble the Stacks: On a clean work surface, take one roasted eggplant slice. Place about a tablespoon of the cheese mixture at one end of the slice and carefully roll it up. Stand the roll upright in an oven-safe baking dish. Repeat this process with the remaining eggplant slices and cheese filling until all are assembled.

            Layer with Sauce: Once all the eggplant rolls are stacked vertically in the baking dish, pour the marinara sauce evenly over the top. Ensure the sauce seeps down between the rolls for added flavor.

              Add Cheese Topping: Sprinkle the remaining half of the shredded mozzarella cheese evenly over the marinara sauce for a deliciously cheesy finish.

                Bake: Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes, then carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves for a burst of color and flavor before serving.

                    Prep Time, Total Time, Servings: 20 mins | 1 hr | 4 servings

                      - Presentation Tips: Serve each rollatini stack in a shallow bowl with extra marinara sauce drizzled around it, and finish with a sprinkle of freshly cracked black pepper for a touch of elegance. Enjoy!